Taste: 7
Service: 8
Adventure: 9
Ambience: 8
Appearance: 9
Pricing: 8
The food journey at Disfrutar starts with a trip to the kitchen which is a practice adopted by Mugaritz as well. After meeting the staff and the chef-owner a guest gets in the right mood for the adventurous menu ahead. A lot of modern molecular techniques are applied in the dishes of Disfrutar. A transparent ravioli pocket resembled a dish served at the legendary El Bulli and so did the famous reconstructed olives. An interesting pasta-with-no-pasta dish was assembled at the table with 4 different foam / sauces. The egg dish was the star of the menu with a running yolk and a reconstructed eggwhite texture. Red mullet was also perfectly prepared and presented with a detailed mosaic on top. Moroccan beef with kous kous was also excellent. The discretely spicy chocolate, hidden inside peppers ended the ambitious menu.
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